Print

Classic Green Bean Casserole from Scratch – Easy & Best

green bean casserole from scratch - featured image
Print Recipe

This from-scratch green bean casserole features a velvety mushroom sauce, tender-crisp green beans, and crispy fried shallots. It’s a showstopping side dish perfect for holidays and potlucks, made with simple, wholesome ingredients.

Ingredients

Scale
  • 3 large shallots, thinly sliced into rings (about 1 cup sliced)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup vegetable oil
  • 1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 1 tablespoon salt (for blanching water)
  • Ice water bath
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup dry white wine (optional)
  • 1/2 cup grated Parmesan cheese (optional)
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup grated Parmesan cheese
  • Reserved crispy shallots (about half of what you made)

Instructions

  1. Make the crispy shallots first. Heat 1 cup of vegetable oil in a small saucepan over medium heat. While it’s heating, toss the sliced shallots with flour, salt, and pepper in a bowl until they’re evenly coated. Shake off any excess flour. When the oil is hot (around 350°F), add the shallots in batches. Fry for 2-3 minutes, stirring occasionally, until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate. Sprinkle with a little extra salt while still warm. Se…
  2. Blanch the green beans. Bring a large pot of water to a boil and add 1 tablespoon of salt. Fill a large bowl with ice water. Add the green beans to the boiling water and cook for exactly 3 minutes. Immediately transfer them to the ice water bath. Let them sit for 2-3 minutes, then drain well and pat dry.
  3. Preheat your oven to 375°F (190°C).
  4. Sauté the mushrooms and onions. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their liquid and start to brown. Add the diced onion and cook for another 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. If using white wine, pour it in now and let it cook for 1-2 minutes, scraping up any browned bits.
  5. Make the roux. Sprinkle 1/4 cup of flour over the mushroom mixture and stir constantly for 1-2 minutes.
  6. Add the dairy. Slowly pour in the milk while whisking constantly. Keep whisking until the sauce is smooth and starts to thicken, about 2-3 minutes. Then add the heavy cream, salt, pepper, and nutmeg. Continue whisking until the sauce is thick enough to coat the back of a spoon, about 2-3 minutes. Stir in the Parmesan cheese if using.
  7. Combine everything. Add the blanched green beans to the sauce and stir until evenly coated. Taste and adjust seasoning. Transfer the mixture to a greased 9×13-inch baking dish and spread into an even layer.
  8. Make the topping. In a small bowl, mix the panko breadcrumbs with the melted butter and Parmesan cheese. Sprinkle evenly over the casserole.
  9. Bake for 20-25 minutes, until the sauce is bubbly and the topping is golden brown. If the topping is browning too quickly, tent with foil for the last 5-10 minutes.
  10. Remove from the oven and let rest for 5 minutes. Sprinkle the reserved crispy shallots over the top right before serving.

Notes

Don’t skip the blanching step—it ensures tender-crisp beans and vibrant color. Watch the shallot temperature carefully to avoid burning. Season the sauce in layers for deeper flavor. The casserole can be assembled a day ahead (through step 7) and refrigerated; add topping and bake for 25-30 minutes (add 5-10 minutes if starting cold). Add crispy shallots just before serving to keep them crunchy.

Nutrition

Keywords: green bean casserole, from scratch, crispy shallots, Thanksgiving side dish, holiday recipe, vegetarian side dish, comfort food

Find it online: https://vexifood.com/classic-green-bean-casserole-from-scratch-easy-and-best/